Meat Kofta (Meatball Curry)

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Kofta refers to anything shaped like a ball, made either of meat or vegetables and fried, baked or broiled. It can be served dry or in a gravy. Meat koftas are traditionally fried in a skillet but I prefer to bake mine in the oven, it is so much easier. You can serve Kofta with rice, Naan and Raita.

 

ingredients:

for kofta:
1 lb. lean ground beef or lamb
1/4 cup yogurt
2 cloves garlic minced
1 egg yolk
3/4 tsp. salt
2 tsps. Garam Masala
1/2 tsp. black pepper (optional)

for gravy:
3 tbsps. vegetable oil
2 cups thinly sliced onions
1/4 tsp. salt
1 tbsp. Rashmi’s Blend
1/4 tsp. red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. minced garlic
2 tbsps. yogurt
1 tsp. Garam Masala
1 cup chicken broth or water
1/2 tsp. minced green chilies (optional)
1/2 cup chopped fresh coriander

note:
You can buy Garam Masala and Rashmi’s Blend on the shop page.

preparation:

  • Gently mix all Kofta ingredients in a bowl, divide into 20 portions and shape into balls, using very little pressure. It is okay if meatballs are not perfectly smooth and round.
  • Place them on an oven tray lined with foil and set aside.
  • Adjust oven rack so it is 6 inches away from the broiler. Preheat oven to 500 degrees F.
  • In the meantime, heat oil in a frying pan on medium heat. Add onions, fry until they start to brown (about 10 minutes), stirring occasionally.
  • Add Rashmi’s Blend and pepper flakes; fry for about a minute until spices turn fragrant and start to brown.
  • Add ginger and garlic, stir for a few seconds, add yogurt and continue to cook until yogurt starts to caramelize.
  • Add Garam Masala and one cup of broth or water. Stir and turn the stove off.
  • Switch oven to broil and place meatball tray under the broiler for 5-6 minutes until Koftas are browned on top.
  • Take the tray out of the oven and transfer Koftas to the gravy pan, gently mix with gravy.
  • Turn the stove on. When gravy starts to boil, cover pan, turn stove off and let Koftas rest for 5-10 minutes (add minced green chilies now).
  • Taste and adjust seasonings, adding more Garam Masala if needed.
  • Fold in coriander leaves and serve with fresh Naan!

Copyright © Rashmi Rustagi 2012. All Rights Reserved.




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